How to Make Good Olive Oil Great

by WiredBerries Editors — December 18, 2007

Want to enjoy a delicious dipping virgin olive oil without the huge investment? SusieJ.com offers tips for how to make a good-quality olive oil a great bottle:

• Fill a clean wide-mouth jar with 8-10 unpitted olives. You can use any kind, Kalamata, Nicoise or Gaeta. Try to use olives in a sealed jar, (no herbs). Do not use the olives from the grocery store's olive bar.
• Pour your grocery store extra virgin olive oil (the darkest you can find) on top.
• The olives will give the oil a deeper flavor. Store in refrigerator for at least 2-3 weeks before using. (Always store olive oil in the refrigerator to prevent it from turning rancid.)
• Olive oil solidifies when it is cold -- this is fine. Just use a spoon to scoop out what you need, and soon it will melt and become liquid again. (Much easier to measure.)
• Always make two batches -- so that you have one that is gathering flavors from the olives while you have another one to use.
• When you get to the bottom of the jar -- eat the olives. If they are mushy, you can always warm them, and mix with garlic, salt and fresh herbs to make a pesto.

And remember: virgin olive oil is for dipping and dressing cooked food. Use extra light olive oil, which is made for heat, in all your favorite recipes that ask for cooking olive oil.